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Mint Chocolate Chip Ice Cream

I am on an ice cream kick. Have been for over a year. Seriously. Once I got done throwing up constantly when I was pregnant I ate a ton of ice cream. For a while it was all I could stomach. Solid food made me cringe, but a pint of ice cream? That I could handle. I remember one night, when I hadn’t eaten anything all day and I started eating ice cream. I told my husband I felt like I could finish the pint in one sitting. He looked me in the eye and told me to do it. I think that was the first time I’ve ever eaten an entire pint in one sitting.I’ve made 4 quarts of ice cream in the last 2 weeks. Homemade ice cream is soooo much better then store bought. It’s so creamy and lush. The only downfall of homemade ice cream is figuring out what to do with all of the leftover egg whites. That takes some creativity.I ate a lot of mint chocolate chip ice cream when I was pregnant. Actually it was mint avalanche. Bright green mint ice cream with chocolate fudge and chocolate chunks. I love all things mint, and have wanted to make real mint ice cream for over 2 years now and just haven’t done it. Now I’ve made it twice in the past 2 weeks. I could not get over how amazing the flavor is when you steep mint leaves in the cream and milk. It’s intense and herby and so good. You must use quality chocolate in this recipe. The contrast between the deep dark chocolate and the crisp clean mint is amazing. Well worth the little bit of effort to make it, and a perfect reason to keep a mint plant in your home year round.

Mint Chocolate Chip Ice Cream

Makes about 1 quart

A note on the color: If you’re looking for the garish green of store bought mint ice cream, you wont find it here. The egg yolks will lend a pale yellow color. If you want a hint of green, puree a few leaves of spinach(I promise it wont affect the taste) and add after the egg yolks

1. In a saucepan over medium heat bring milk, cream and mint leaves to a simmer. Remove from heat and steep mint leaves and stems for 20 minutes. Strain leaves and stems and discard. Prepare an ice bath.

2. Return milk to saucepan. Add sugar and heat until steaming over medium heat. In another bowl mix egg yolks and agave nectar with a whisk until yolks are pale. Slowly add hot milk to yolks whisking constantly. Once all milk is added to yolks return to heat and cook 2-3 minutes, stirring constantly until mixtures begins to thicken and coats the back of a spoon. Remove from heat and strain. Place in ice bath. Cool to room temperature and add vanilla. Place in a sealed container and refridgerate, at least 2 hours and up to overnight.

4. Freeze using an ice cream maker according to manufacturers instructions. Fold in chocolate. Freeze at least 4 hours.